Post sponsored by California Avocados. See below for more details.
When someone asks me about my background, I think they assume I’ll say something about photography or cooking. While I’ve done both for over a decade now, I actually started in music. I have two degrees, geared towards music education and I’m a bassoonist by trade. I love everything about music but I found my love was better as a consumer (and occasional performer).
One thing hardly anyone knows about me: I was a HUGE ska fan in high school. Beyond bassoon, I’m a saxophonist. It was my first instrument and it led me to an appreciation of jazz, blues, and ska. I wanted nothing more to be in a ska band but I never made it. Instead, it was the music that got me through my youth.
What does this all have to do with this white bean dip? California Avocado asked me to create a recipe based on a quintessential California music genre. I chose Orange County Ska (No Doubt, Reel Big Fish, Goldfinger, Sublime, and Save Ferris). This white bean dip uses charred lime flavor to add a bright pop of contrast in honor of my favorite horn sections. This recipe is part of the Summer Soundtrack eBook California Avocado put together so be sure to pop over and download a copy!
Beans: Swap out the white beans for chickpeas. While I prefer the smoothness of the white beans, chickpeas can definitely work in a pinch.
Citrus: I love the flavor of the limes in this dip but charred lemons (especially meyer lemons) would be lovely with the avocado.
Serving: Beyond fresh vegetables, tortilla chips, crackers, and/or toasted bread work great.
In the height of summer, fresh California avocados make for the best no-cook meals. Sure, there’s the stand-by toast but avocados in salads, used as dressing, made into soups, or just eaten as a snack on their own. A few of my low-cook avocado recipes include:
2 teaspoons avocado oil
2 teaspoons honey
3 tablespoons minced scallions
1 cup cooked white beans, drained and rinsed if using canned
1 California avocado
¼ cup packed fresh cilantro
¼ teaspoon sea salt
¼ to ½ cup water
Cilantro, for serving
Charred lime wedges, for serving
- Zest the limes and set the zest aside. Slice the ends off the lime and cut off the peel. Carefully segment/supreme each lime. Squeeze out any leftover lime juice and throw away the pith.
- Heat the avocado oil and honey in a small skillet. Add the minced scallions, lime segments, and any extra lime juice. Cook on medium-low heat until the limes are broken down and the looks caramelized, 3 to 4 minutes. Remove from the heat, stir in ½ teaspoon of the lime zest, and set aside.
- Combine the remaining ingredients, through the seas salt, in a blender or food processor, along with the cooked lime mixture. Add a splash of water as needed to thin the dip enough to puree it smooth. Taste and add more salt as needed.
- Transfer to a bowl and top with extra cilantro, scallion greens, and charred lime wedges.
Disclosure: This recipe was created in partnership with California Avocados. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.1